Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Medium skillet
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
My process starts the night before, and it’s a game-changer. I grab my trusty 9×13 dish and give it a light coating of non-stick spray. Then, I simply pour in all six cups of the frozen hash browns, spreading them into an even layer. There’s no need to press them down tightly; a loose, fluffy layer works best. I’ve learned that skipping the thawing step is crucial—it prevents a soggy bottom and helps the potatoes hold their structure.
Next, I take my diced ham and give it a quick sauté in a dry skillet over medium heat for just 3-4 minutes. This step is worth the extra pan! It renders out a little excess moisture and gives the ham beautifully browned, crispy edges that add so much flavor and texture. I scatter the warmed ham evenly over the hash browns, followed by the shredded Colby Jack cheese and most of the sliced green onions (saving a little for garnish).
Now, for the custard that binds it all together. In my large mixing bowl, I crack all eight eggs. I whisk them vigorously until they’re completely smooth and pale yellow, with no stringy bits of egg white remaining. Then, I pour in both cans of evaporated milk, the salt, and the pepper. I whisk it all together until it’s a perfectly homogenous, creamy mixture. Carefully, I pour this custard evenly over the entire casserole, making sure it seeps into all the nooks and crannies.(See the next page below to continue…)